D (doughnut) day,

dialectical reading, dreamy hotcakes

Food of the week:

well-filled options at Kobashi

As March drew to a close, D-day approached, the sweet storm after some silence. Doughnuts, specifically. In last week’s post I mentioned Caffe Pralet, but let’s talk about the spongey, bouncy ones from Kobashi– unapologetically stuffed. My favorites were the exploding vanilla bean and pistachio, which had that surprising, perfect crunch. Speaking of doughnuts, let’s not forget the mini ones from Bakalaki, which disappear into air in your mouth.

Also can’t stop thinking about the shining black carrot cake from East Coast Lagoon Village – I love how they keep thick chunks of radish in tact, the black version (my favourite) is beautifully sweet, and even better when you ask for a touch of spice…

Next, let’s talk dinner party necessities. For me, there must be candles, wine, and a menu that sticks to a clear general theme without a confusing mix of cuisines. And dessert, always. What would it be for you?

general dinner party themes never disappoint

Science of the week:

Coffee contains these things called polyphenols, which act as prebiotics– compounds that help beneficial bacteria grow. More specifically, they encourage the growth of bacteria that produce SCFAs, which are helpful compounds that influence neurotransmitter synthesis and have neuroprotective effects.

Insight of the week:

Dialectical reading, in other words questioning and engaging deeply with a text, is something I admire more than I practice. As I try to read more each month (right now it’s R.D. Laing’s The Divided Self), trying to remember that skimming < wrestling with ideas, to let books sharpen how to think.

Recipe of the week:

There is something special about a well-formed, perfectly fluffy hotcake. This recipe flows into the narrative for the cafe below, where the hotcakes reign famous and supreme.

Hotcake For One (adapted from this lovely lady)

Ingredients

1/4 cup cake flour

1/4 cup all-purpose flour (substitute with coconut flour for the gluten-free version, but take away 2 tbsp)

1 tsp baking powder

pinch of salt

4 tbsp white sugar

2 tsp Japanese mayonnaise (substitute with American/homemade mayo if you have that on hand)

1 egg white

1/2 cup (180ml) milk or buttermilk

2 tbsp melted butter

splash of vanilla extract

whatever toppings you desire; I chose berries for a berry garden, mascarpone cheese, cashew butter and maple syrup

Directions

Preheat your pan on low heat and ready some butter for cooking. Make sure to have at least a healthy knob of butter for each hotcake you make, for this ensures the crispiest golden edges and ease in removing the cake from the pan. In a bowl, whisk together all the dry ingredients.